Bacon Explosion

I was thinking more about how you could achieve a dark blue endzone while having it not clash with the rest of the field in terms of taste (blueberry jelly comes close, but you don't wanna mix that with velveeta or guac). Burnt orange is fairly difficult too -- maybe mix cheddar and port wine cheese at the right ratio? Can you even get port wine cheese outside a Hickory Farms?

 

Could ask someone associated with Duke University for suggestions. I know they served blue grits at one breakfast for a Final Four. (Disgusting for at least two reasons ... but work with us, now ... )

 

The trick for guac, apples and the like is citrus. When I cut up apples for a fondue I dunked the cut pieces in a lemon juice and water solution before storing them. Four days later they still weren't brown.

Avocado should work the same way.

 

Don't forget about food colouring.

 

Try a dash of lemon juice or lime juice in the guacamole. The citric acid will slow down the reactions that turn the guac brown...

 

That's probably what I will do, because I don't see green chile salsa that often.

Food colouring is also an option to represent the Bears. But I don't like the Bears so I won't go out of my way for them.

 

all of the above...

 

An average burger?



Not quite:



http://ht.ly/3IjUk

Not that I think it looks good, but where else could I post a picture like that?

 

Any pictures from this past Sunday? I'm jonesin for some bacon porn.

 

Well hello there.

Here's a little update. Got way too drunk on Saturday night and got up too late. Didn't have time for the snackadium. Ended up improvising and made cheese sticks wrapped in bacon. They were delicious, but I should have pre-cooked the bacon a bit before. Anyway, I have that picture and still have a pic of last year's thing. I will upload them both when I remember.

 

Cheese sticks wrapped in bacon will have to do. I bet it was tasty.

 

Very good, but you have to probably half-cook the bacon first... then wrap it around the frozen cheese sticks. The cheese sticks melt too quickly so it is tough to get the bacon all the way done. I had to keep pulling them out of the oven and putting them back in.